Ask Daniel Morgan why he can’t stay in one place for more than five minutes at a time and he’ll tell you it’s the “gypsy blood”. The Sheffield-born chef learnt his trade here in London, spending a decade oui-cheffing at Maze, The Square and Sketch, before embarking on a culinary journey that’s taken in some of the most celebrated kitchens in the world. He's now cooking in Paris, where he's making waves with an expressive style that's characterised by the cutting edge techniques, playful combinations and narrative detailing he refined at places like Narisawa (Tokyo, 2*), Frantzén (Stockholm, 2*) and Noma (Copenhagen, 2*). He’s inspired by the natural canvas of everything that nature provides so get ready for plenty of foraged ingredients, a focus on seasonal vegetables and a genuine respect for the integrity of his chosen produce when he makes the journey over to London later this month.